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German Chocolate Cupcakes

A german chocolate cupcake topped with a caramel pecan and a sweet chocolate frosting!
Prep Time1 hour
Cook Time18 minutes
Total Time1 hour 18 minutes
Course: Cupcakes, Dessert
Servings: 24
Author: Countryside Cravings


  • Cupcakes
  • 1 box german chocolate cake mix
  • 3 large eggs
  • 1/2 cup oil
  • 1/2 cup buttermilk
  • 3/4 cup plain yogurt or sour cream
  • 1 tablespoon vanilla
  • Caramel Coconut Pecan Frosting
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 3 large egg yolks
  • 1 1/3 cups sweetened flake coconut
  • 1 1/3 chopped pecans
  • Chocolate Frosting
  • 1 cup butter softened
  • 3 1/2 cups powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla
  • 1-2 tablespoons milk
  • pinch of salt


  • Preheat oven to 350 degrees F. Line 2 muffin tins with 24 cupcake liners, set aside.
  • In a large bowl or the bowl of your stand mixer combine all the cake ingredients. Beat on low for 30 seconds, just to combine then on high for 2 minutes. Using a scoop or spoon carefully distribute batter among the 24 cupcake liners. Bake for 18 minutes or until a toothpick inserted comes out clean.
  • For the Caramel Coconut Pecan Frosting combine the sugar, milk, butter, vanilla and yolks in a medium saucepan. Cook over medium low heat for 10-12 minutes stirring frequently, until thick. Stir in coconut and pecans. Cool completely
  • For the Chocolate Frosting in a large bowl beat the butter until light in color and fluffy. Add in the powdered sugar, cocoa powder and vanilla. If too thick add in a little milk. Add in the pinch of salt. Spoon into a piping bag fitted with your desired tip.
  • Assembly- Put a large spoonful of caramel coconut frosting in the middle of the cupcake. Then pipe the chocolate frosting around the outside of the caramel coconut frosting.


Recipe adapted from Your Cup Of Cake